Indulge in the deep, comforting flavors of Red Wine Braised Short Ribs, a dish that transforms tender beef into melt-away perfection through slow cooking in a luscious red wine sauce. The rich, savory broth infused with herbs and aromatics creates a luxurious experience with every bite, making it the ultimate comfort food for special occasions or cozy dinners at home. This hearty meal pairs beautifully with creamy mashed potatoes or rustic bread to soak up every drop of that velvety sauce.
Why You’ll Love This Recipe:
Ideal for Cozy Meals: A warming dish that satisfies on chilly evenings or whenever comfort calls!
Tender & Succulent: Fall-off-the-bone short ribs packed with flavor.
Deep, Complex Sauce: Red wine and herbs create a rich, savory braising liquid.
Perfect for Slow Cooking: Hands-off prep with rewarding, melt-in-your-mouth results.
Impressive Yet Simple: Elegant enough for guests, easy enough for weeknights.
Ingredients
Deep and decadent, this adds layers of indulgence you didn’t see coming.
Beef short ribs: The star of the show! These cuts are meaty and flavorful, perfect for braising.
Olive oil: Used for searing the ribs, it adds a lovely richness to the dish.
Onion: Diced onion brings sweetness and depth to the braising liquid.
Carrots: These add a hint of sweetness and color, balancing the savory elements.
Celery: A classic aromatic that enhances the overall flavor profile.
Garlic: Minced garlic infuses the dish with a robust aroma and taste.
Red wine: Choose a good quality wine, like Cabernet Sauvignon, to deepen the flavor.
Beef broth: This adds moisture and richness, making the sauce luscious.
Tomato paste: A small amount thickens the sauce and adds a subtle tang.
Thyme: Fresh thyme leaves (or dried) bring an earthy note that complements the beef.
Bay leaves: These add a layer of complexity to the braising liquid.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the dish.
Fresh parsley: Chopped parsley is a lovely garnish that adds a pop of color and freshness.
For those looking to elevate the flavor even more, consider adding a tablespoon of Worcestershire sauce to the braising liquid. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Red Wine Braised Short Ribs
Now that you have your ingredients ready, it’s time to dive into the cooking process. Making Red Wine Braised Short Ribs is a straightforward journey that leads to a delicious destination. Follow these steps, and you’ll have a hearty meal that impresses everyone at the table.
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (163°C). This temperature is perfect for slow braising, allowing the flavors to meld beautifully. While the oven warms up, season the beef short ribs generously with salt and pepper. Don’t be shy! This seasoning is crucial for enhancing the meat’s natural flavors. Set the ribs aside while you prepare to sear them.
Step 2: Sear the Short Ribs
In a large Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the short ribs to the pot. Sear them on all sides until they develop a rich, brown crust, about 3-4 minutes per side. This step is essential for building flavor. Once browned, remove the ribs from the pot and set them aside. You want them to rest while you work on the vegetables.
Step 3: Sauté the Vegetables
Using the same pot, add the diced onion, carrots, and celery. These aromatic vegetables will create a flavorful base for your braising liquid. Sauté for about 5-7 minutes until they soften and the onion becomes translucent. Then, add the minced garlic and cook for an additional minute. The garlic will release its fragrant aroma, making your kitchen smell divine!
Step 4: Create the Braising Liquid
Next, stir in the tomato paste, cooking for another minute to deepen the flavor. Then, pour in the red wine, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor! Bring the mixture to a simmer and let it cook for about 5 minutes. This step allows the wine to reduce slightly, intensifying the taste of your braising liquid.
Step 5: Combine and Simmer
Now it’s time to bring everything together. Add the beef broth, fresh thyme, bay leaves, and the seared short ribs back into the pot. Stir gently to combine all the ingredients. Bring the mixture to a gentle simmer. This is where the magic happens, as the flavors meld together beautifully, creating a rich sauce that will coat the ribs.
Step 6: Braise in the Oven
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the short ribs for 2 ½ to 3 hours, or until the meat is tender and easily pulls away from the bone. The low and slow cooking method is key here, allowing the collagen in the meat to break down, resulting in that melt-in-your-mouth texture we all crave.
Step 7: Final Touches
Once the cooking time is up, carefully remove the pot from the oven. Discard the bay leaves and skim off any excess fat from the surface of the braising liquid. This will help keep the dish from being too greasy. Now, you’re ready to serve! Spoon the luscious sauce over the short ribs and get ready to enjoy a comforting meal that’s sure to impress.
Tips for Success
Choose high-quality red wine; it makes a difference in flavor.
Let the short ribs rest after searing for better juiciness.
Don’t rush the braising process; low and slow is key.
Feel free to customize with your favorite herbs or spices.
Serve with crusty bread to soak up that delicious sauce!
Equipment Needed
Dutch oven: Ideal for braising; a heavy pot with a lid works too.
Wooden spoon: Perfect for stirring without scratching your pot.
Meat thermometer: Optional, but great for checking doneness.
Cutting board: Essential for prepping your vegetables.
Sharp knife: A must for dicing and mincing ingredients.
Variations
Herb-Infused: Add rosemary or oregano for a different herbal twist.
Spicy Kick: Toss in a pinch of red pepper flakes for a subtle heat.
Mushroom Medley: Incorporate sliced mushrooms for an earthy flavor boost.
Vegetarian Option: Substitute short ribs with hearty vegetables like eggplant or portobello mushrooms, and use vegetable broth.
Sweet and Savory: Add a tablespoon of brown sugar or honey to balance the acidity of the wine.
Serving Suggestions for Red Wine Braised Short Ribs
Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the rich sauce.
Polenta: Serve over creamy polenta for a comforting twist.
Red Wine: Pair with a glass of the same red wine used in cooking.
Fresh Greens: A simple arugula salad adds a refreshing contrast.
Garnish: Finish with fresh parsley for a pop of color.
FAQs about Red Wine Braised Short Ribs
Can I use a different type of wine for braising?
Absolutely! While a good Cabernet Sauvignon is recommended, you can use any dry red wine you enjoy. Merlot or Pinot Noir also work well, adding their unique flavors to the dish.
How do I know when the short ribs are done?
The short ribs are done when they are fork-tender and easily pull away from the bone. This usually takes about 2 ½ to 3 hours of braising. A meat thermometer can help; aim for an internal temperature of around 190°F (88°C).
Can I make this dish ahead of time?
Yes! Red Wine Braised Short Ribs taste even better the next day. You can prepare them in advance, let them cool, and store them in the fridge. Just reheat gently before serving.
What should I serve with Red Wine Braised Short Ribs?
These short ribs pair beautifully with creamy mashed potatoes, polenta, or even a simple arugula salad. The rich sauce is perfect for soaking up with crusty bread!
Is this dish gluten-free?
Yes, Red Wine Braised Short Ribs are naturally gluten-free! Just ensure that your beef broth and any additional ingredients you use are also gluten-free.
Final Thoughts
Cooking Red Wine Braised Short Ribs is more than just preparing a meal; it’s about creating an experience. The rich aromas that fill your kitchen, the tender meat that falls off the bone, and the joy of sharing it with loved ones make this dish truly special. Each bite is a reminder of the comfort food that warms the soul. Whether it’s a cozy weeknight or a festive gathering, this recipe brings people together. So, roll up your sleeves, pour yourself a glass of wine, and enjoy the process of making something delicious and memorable.
Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste, cooking for another minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for about 5 minutes.
Add the beef broth, thyme, bay leaves, and the seared short ribs back into the pot. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 ½ to 3 hours, or until the meat is tender and easily pulls away from the bone.
Once done, remove the pot from the oven. Discard the bay leaves and skim off any excess fat from the surface.
Serve the short ribs with the braising liquid spooned over the top and garnish with fresh parsley.
Notes
For a richer flavor, add a tablespoon of Worcestershire sauce to the braising liquid.
Serve the short ribs over creamy mashed potatoes or polenta for a hearty meal.
